Peach Melba Shortcakes Recipe

Name: Peach Melba Shortcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon plus 1 tsp. baking powder; 1 teaspoon salt; 7 tablespoons sugar, divided; 1/4 cup cold butter, cut into small cubes; 1 large egg; 1/2 teaspoon vanilla extract; 3/4 cup half-and-half; Parchment paper; 1 tablespoon half-and-half; 6 large fresh, ripe peaches, peeled and sliced; 1 tablespoon fresh lemon juice; 1 1/2 teaspoons vanilla bean paste; 2 pt. fresh raspberries; 1/4 cup honey

Servings: persons

2 1/2 cups all-purpose flour
1 tablespoon plus 1 tsp. baking powder
1 teaspoon salt
7 tablespoons sugar, divided
1/4 cup cold butter, cut into small cubes
1 large egg
1/2 teaspoon vanilla extract
3/4 cup half-and-half
Parchment paper
1 tablespoon half-and-half
6 large fresh, ripe peaches, peeled and sliced
1 tablespoon fresh lemon juice
1 1/2 teaspoons vanilla bean paste
2 pt. fresh raspberries
1/4 cup honey

1
Preheat oven to 425u00b0. Combine first 3 ingredients and 1 Tbsp. sugar in a large bowl; cut in butter with a pastry blender or 2 forks until crumbly. Whisk together egg, vanilla extract, and 3/4 cup half-and-half; add to dry ingredients, stirring just until dry ingredients are moistened and dough comes together.
2
Turn dough out onto a lightly floured surface; roll or pat dough into a 7-inch circle (about 1-inch thick). Cut into 8 wedges; place on a parchment paper-lined baking sheet. Brush tops with 1 Tbsp. half-and-half; sprinkle with 2 Tbsp. sugar.
3
Bake at 425u00b0 for 15 to 20 minutes or until golden.
4
Meanwhile, stir together peaches, next 2 ingredients, and remaining 4 Tbsp. sugar in a bowl.
5
Cook raspberries and honey in a medium saucepan over medium-low heat 3 minutes, stirring with a fork to lightly crush berries. Spoon raspberry mixture onto 8 individual serving plates.
6
Split warm shortcakes in half horizontally. Place shortcake bottoms on top of raspberry mixture, and top with peaches and shortcake tops. Serve immediately with Sorghum Whipped Cream.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1 tablespoon plus 1 tsp. baking powder, 1 teaspoon salt, 7 tablespoons sugar, divided, and more.

Yes, Peach Melba Shortcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach Melba Shortcakes

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